Find great recipes for shellfish that take 20 minutes or less to cook. By: Jason Horn and Cooking Light staff
The velvety tenderness of lightly cooked scallops and the crunch of fresh lettuce and cucumber creates contrast, while pungent raw onion and sweet-sour vinaigrette balance each other in this dish. Bottled dressing is perfectly fine, but it's almost as easy to make your own. Serve the salad with crusty bread, or try a whole grain like bulgur, barley, or wild rice on the side.